Indian chicken soup

After a summer shorter than the lifespan of a fruitfly with bad genes, we (the lucky people of south-west Norway) are thrown head first into the rainy days of fall. I swear, the rain – it is nevereverending. We better get cheap electricity this winter!!

I have one advice: with very little effort (or culinary experience) you can cook a big pot of this Indian chicken soup that warms you up, from the inside out. The soup has just the right amount of heat to it (for us westerners), and it´s the type of soup that everyone will like. Noah (my 2-year old) ate it too! And you´ll have dinner for a couple of days. What´s better than leftovers when you don´t feel like cookin´?


  • 1 whole grilled chicken
  • 1 liter water
  • 2-3 cubes of chicken buillon
  • 1 leek
  • 1 bell pepper
  • 1 red onion
  • 1 large can of corn (including the juice)
  • 3 heaping ts hot oriental curry
  • 3 heaping ts dried coriander
  • 1 creme fraiche
  • vegetable oil
  • 1 grillet kylling
  • 1 liter vann
  • 2-3 hønsebuljongterninger
  • 1 purre
  • 1 paprika
  • 1 rød løk
  • 1 stor boks mais inkl. krafta
  • 3 toppa ts sterk orientalsk karri
  • 3 toppa ts tørka koriander
  • 1 creme fraiche
  • vegetabilsk olje

Start by picking the chicken clean (well, as good as you can anyway). I start by cutting the breast, and that´s about the only thing I use the knife for. The best way to do this is to wash your hands, pull up your sleeves and use your hands. Pull the meat so that it is in bite-size pieces. This is seriously the most labor-intensive part of this soup, so after this you are almost done! Now go ahead and chop the leek, bell pepper and onion. I doubled the recipe, that´s why there is an extra bellpepper that manage to sneak into the photos…

Pour oil into a big pot, enough so that it just covers the bottom. Heat up the oil and then add the spices. Let the spices sizzle in the oil for about a minute, while stirring. This will help to release the flavors.

Now toss in the onion, leek and bell pepper.

Then add water and buillon. And then the chicken, and the can of corn. Remember to pour the whole can in, kernels of corn and the juice they´re in.

Bring to a boil, turn down the heat and then add the creme fraiche. The soup will manage on the stove for a little while, or in the fridge for a couple of days, just don´t boil the hell out of it.

Serve with some good bread, preferrably some naan. Good stuff.

With nice, hot soups like this I am (almost) certain I´ll survive the fall. Almost. I´m pretty sure. Most definitely, quite sure…

Xoxo, Karen


2 thoughts on “Indian chicken soup

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s